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Friday, October 19, 2012

Light cheddar cheesecake 车打芝士蛋糕

When i saw Honey Bee Sweet baked this light cheddar cheesecake, remind me that i have so long did not bake this cake. When i started my blog in 2008, i was totally new in baking, the only cake i know how to bake was plain butter cake..and the 1st cheesecake was this cheddar cheesecake which is a very popular recipe from 星厨房. And i just realized that i have never recorded this recipe in my blog before..So this time, i bake again and have it record in my blog. This is a very good cheesecake recipe, with few common ingredients, you can get a light, cottony, spongy and delish cheesecake..Thanks to Hsling for sharing such a great recipe.

Serve this cheddar cheesecake with chocolate fondue, very tasty wor..this was served in the recent Mid-Autumn BBQ party..

see so spongy and cottony of this cheddar cheesecake !!

My little tips to make a succes of this cheesecake:-
1. Beat egg white till stiff or at least close to stiff stage. Because we are using a cake pan that without any tube or insert at the middle (like chiffon pan)..
2. Bake at low temperature at lower rack, we do not want the cake rise too fast or too high and resulted cake deflated later. This cake will shrink a bit and go back to the same level of batter before baking, this is normal for a sponge cake.

Light cheddar cheesecake(recipe source: adapted from Hsling, with minor changes on the step of preparing)*makes a 8x8 square pan6 slices of cheddar cheese (~20g per slice)100g fresh milk 100g unsalted butter 6 egg yolks (large)6 egg whites (large), cold from fridge100g caster sugar 100g cake flourMethod1. Place butter and tear up cheddar cheese slices in a bowl over a pot of simmering water, take a spatula and stir to melt, then add in milk and stir until all melted and mixed together. Set aside to cool slightly before use.2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful of the cheese mixture into the egg yolks. Mix well and then add in the rest and combine well.3. Sift in the cake flour into the egg yolk mixture and make sure no lumps. 4. Preheat the oven to 150C with a steam bake (I place 5 small bowls water underneath). Grease and line (bottom and sides) the baking pan5. In another mixing bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peaks or at least close to stiff.6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to combine and till light.7. Gently fold in the balance egg white mixture with a spatula, mix well.8. Pour the batter into the prepared pan and smooth out the surface.9. Bake the cake in the oven for 60 minutes at lower rack or till the tester comes out clean.10. Let cake sit inside the oven for 5mins with oven door ajar. Remove from oven, immediately remove cake from cake pan, cool on wire rack.

** I will be away for a family vacation the next whole week. I have prepared daily scheduled post about my recent Kyoto and Osaka trip..feel free to check it out later..Take good care and see you all soon..

i really admire those who can bake such a soft and spongy cake. I have tried many times but failed terribly. By looking at this cake of yours have prompted me to try baking again, but at the back of my mind still scare to fail. @__@

Very beautiful and soft cheesecake. I just had coffee with my sister an hour ago she brought me this cake as well. Of coz she told me u bake this lately and going to post soon. True enuf that on my way home I check my iPad n realized that u have posted this already hehe....

the clicks are so good. feel like taking that cake out from the screen. love it. I was in search of this recipe. I am sure going to try it out. Do u know a cheese cream topping for this cake.It was a very thin layer of cheese flavour icing. I have eaten this for our office party. Thanks in advance.Have a wonderful vacation dear.Take care.

Hi, i just made the cheese cake. But i am v disappointed as my cheesecake stated to "deflate n collapse" half way. It actually raise v nicely until 25 mins it started to collapse. It was worse after i left it in the oven for 5 min after taking it out. It just deflated so badly. I have followed the steps and why my cake cannot v like cotton. It looks like a compact cake. hahaha....You advise is deeply appreciated.

Sonia, you just gave me a major hope in baking! You started baking in 2008? 4 years ago? I'm 4 years behind you! :D this looks soooooo good! You bake more frequently than I do but I can't wait to be a great baker like you Sonia. Inspired!

I love bake cheese cake but I love it rich but I am curious to find out what this light cheese cake taste like. Shall I bake it or shall I wait until the coming CNY bloggers meet to taste yours? Hint! HInt! LOL! Hey you free this weekend to come to the Nutriplus Baking Competition to cheer for our good friend Wendy?

Thanks for sharing all the recipe. I have tried out the light cheddar cheese cake. It came out so soft and boucy, really luv it so much. But there's a crack on top of it..may i noe wats the reason? Im using top n bottom heat, should i just use bottom heat? or the temperature too high?

Sherry, every oven is difference, for this cake, you have to put cake tin at lowest rack and bake at medium low temp. I suspected your top heat might a bit high so resulted it crack at the top. did you keep cake tin at lower rack? do not just use bottom heat, I afraid the cake will not cook..maybe you can lower down a bit of the temp. Know your oven and I bet you can bake a wonderful cake later.

i made this yesterday, was turned out very well but not as spongy and airy as in your picture like a cotton cake. My cake is quite dense and almost like sponge cake. well but it taste good. and the melting cheese process took about 20 mins or so to melt down the 6 slices of cheese. take took quite a while.

hello Sonia, thank u for reply :Di already try a few times this recipe,i bake with water bath, 60min 150'C lower rack, and plus 5min with oven door ajar. And final result the cake is gooey, the cake surface is wet, when i poke it, it stick on my finger.Hope u can replay me again :D

Fanny, how you bake with water bath method, your cake tin place into a larger cake tin that filled with water ? I just realized that my method (place five bowls underneath ) should not write as water bath, actually is steam bath, as cake tin is not sitting in water.

Hello Sonia, thank u for ur reply, i'm so happy :DHow I bake:1. I preheat ovent to 150'C2. after 10-15minutes, i put a pan with hot water on bottom rack3. i put a wire rack with the tin on it exactly on top the pan.The wire rack prevent the tin touch the hot water.

so the sequence from bottom:pan with hot waterwire racktin with batter.

The water in pan approcimately just 0.5cm high and cover all over the pan, maybe the water too much?Should I bake the cake, until the water is going to dry and add 5-10minutes after that?

Fanny, from what you wrote, i don't see that was a problem with the arrangement you did. What i would suggest you is either you increase temp to 160C or remove steam bake method (don't need hot water underneath), this is like what i baked for basic sponge cake method, low heat and low rack method. If i have time, i will try out this method to see the result.

Hello Sonia :DYesterday I made the cheesecake again, with steam bake-160'c, 1hour 20min. The cake is already not too wet. But in the middle baking proses the cake raise about 7-8cm tall, The batter before baking about 5cm tall. And after bake and cooling down, the cake become 4cm tall. The cake quite spongy, but not as good as yours(still far away haha). The side of cake is wrinkle. Any tips for that? Or I made a mistake?Sorry, make u busy with my questions.

Fanny, this time at least cake is not wet, from how you described the rising level, you might have over mixed the batter resulted cake deflated ( i have the same situation when i tried to make this cake with one portion mixed with cocoa, i over beaten the meringue too stiff so when i mix with egg yolk batter, i have to mix quite long so resulted overmixed). The side of the cake wrinkle is due to cake deflated and shrinkage.

I already tried your recipe. why my cake can't rice like other ogura cake. i sieve the batter because can melted perfectly. i already bake with steam bath method and for the temperature already 150. I'm using square pan 20x20x7cm but the cake can't full rise on the pan, just half pan. the egg white is on room temperature but i put cream of tar tar 1/4 tsp. Please i need advise, thanks.

Hi Sonia, thank you for your recipe.I have tried, the cake looks very good fluffy and soft. But I have one problem the cake has a very strong egg taste. May I know why? Is it I use egg from the fridge?